Place non-dairy whipping cream and confectioners’ sugar into bowl of electric mixer. Beat 4 to 5 minutes until stiff. Mix in vanilla and almond extracts. Beat 30 seconds until just combined. Put cream in a gallon size resealable bag. Cut off one tip and fill one cannoli by piping cream into each side. Lay flat on parchment paper.

Repeat with remaining cannoli. Melt dark and white chocolate separately in microwave or in double boiler.With a spoon, drizzle chocolate in a criss cross design over cannoli, by moving your hand in a back and forth motion. Alternatively, put melted chocolate in a gallon size resealable plastic bag and cut off a tiny hole in the corner. Drizzle over cannoli with a back and forth motion. Allow chocolate to harden.

Source:

The Bais Yaakov Cookbook(Feldheim Publishers; 2011  Hardcover $36.99)